METHOD:
• To marinate the duck: finely grind the coriander seeds, peppercorns and cloves in a mortar and pestle, then stir together with the sugar, salt, parsley and zest in a large bowl.
• Score the duck skin in a crosshatch pattern with a sharp knife. Bury the duck breasts in the salt mixture and chill, covered, for 30 minutes. Rinse the duck breasts lightly and dry well with kitchen roll.
• To smoke the duck: spread with loose tea and top with sugar, and star anise. Place the duck breasts on a rack and smoke for 15-20 mins.
• To cook the duck: preheat the oven to 200C/400F/Gas 6. Warm an ovenproof frying pan with cooking oil over a medium heat. Fry the breasts, skin side down, for 8-10 minutes. Pour away any excess fat from the pan and add a knob of butter. Turn the breasts over and place in the oven to finish cooking for a further 5-10 minutes depending on the thickness of the breasts and desired doneness.
• Remove from the oven, baste with butter in pan, transfer to a plate

Serves 2

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